Tasty Bison Burger w/Bavarian Sauerkraut

Tasty Bison Burger w/Bavarian Sauerkraut

Man, I just need alittle bit more blog/page for this photo….LOL! This burger has the right amount of seasoning. Though I do not eat a lot of meat burgers, I hate it when it does not have enough of seasoning, or is overly seasoned to the point that you don’t even know what you are eating. Some people like to add ketchup to their burgers, but bison meat is a little sweeter than beef. So my suggestion would be to try it without first. Personally, I don’t eat a lot of sugar, especially refined, so I taste sweetness in foods more easily. But people have stated that buffalo is sweeter than beef.

Ingredients

1 lb of ground bison

2 tbs Worcestershire sauce

1 tsp liquid smoke

1 ½ tsp Himalayan coarse Pink Salt

Coarse black pepper

1 tsp organic celery seed

1 tsp organic veggie pepper seasoning

1 tsp organic Garlic Granules

2 tsp Grape seed oil

Directions

Mix all of the ingredients together, and then form 4 patties. If you want to use 2 lbs. of bison, double the recipe. Grill outdoors for about 5 minutes on each side for medium-rare to medium burgers. Toast your buns–for this, I used the stovetop instead of toaster/convection, or grill. Enjoy with a nice cold one.

The sandwich in the pic has romaine lettuce, Bavarian sauerkraut, pickle, natural (no hormones) cheddar cheese, and spicy brown mustard. It is serve with sauté ORGANIC kale (looks different from commercial), with onions, and mashed potatoes.

Tip: For those of you with exotic taste buds, you can add a little chopped rosemary before making the patties. Or, instead of making a burger, drizzle with gravy, and serve with mashed potatoes or other side items. Bison makes a great meatloaf, although you may want to omit the ketchup, or use less than what you would normally use for beef.